Spring Rolls

Yield: 15-20

Filling

2 garlic cloves                                                        1 tsp corn flour/corn

4 mushrooms                                                        starch

1 ½ cup shredded carrots                                 1 ½ tbsp oyster sauce

1 ½ cups green cabbage                                    2 tsp soy sauce

1 ½ cup bean sprouts

1.      Peel and finely chop garlic

2.      Chop mushrooms

3.      Peel and grate carrots

4.      Thinly slice cabbage

5.      Oil and warm a pan. Add garlic and pork. Cook until pork is white

6.      Add carrot, bean sprouts, cabbage, and mushrooms. Cook until the vegetables are

wilted  

7.      Measure cornflour/starch, soy sauce and oyster sauce. Cook for 1 minute

8.      The filling should be STICKY, not watery. Let cool.

Sauce

2 tsp cornflour/cornstarch

2 tbsp water

½ cup apple cider vinegar

1/3 cup brown sugar

 2 tbsp ketchup

2 tsp soy sauce

1.      Heat oil in a skillet over high heat.

2.      Measure corn flour/corn starch and put in bowl

3.      Measure water and put in bowl

4.      Measure apple cider vinegar and put in bowl

5.      Measure brown sugar and put in bowl

6.      Measure ketchup and put in bowl

7.      Measure soy sauce and put in bowl

Assembly

Mix corn starch and water in a small bowl for sealing the rolls

Lay the wrapper smooth side DOWN in a diamond position

Place a heaping spoon of filling on the bottom of the diamond

Roll halfway, fold sides in, then finish rolling

Use cornflour sludge to seal